西兰花质量标准.doc

西兰花质量标准IQF BROCCOLI FLORETS 20/40MM1.0 DESCRIPTIONIQF Broccoli is an individually quick frozen product prepared from the sound heads of the flower by trimming, washing, cutting/sizing, inspecting, blanching, cooling, draining and freezing in accordance with good manufacturing practice, and maintained at -18 or lower.2.0 PROCESSING REQUIREMENTS2.1Variety: Tokyo Green.2.2Reference Sample: Yes available. 2.3Production: The Broccoli florets are produced from freshly harvested cauliflower.2.4Size: Florets Diameter: 20 - 40mm, Length: 20 - 40mm 2.5 Processing Details: BroccoliThe Broccoli is harvested at optimum maturity and free from adhering soil, blemishes, insect damage and disease. The Broccoli is trimmed, washed, cut/sized, inspected, blanched (to negative peroxidase) and individually quick-frozen to colder than -18oC. Product will undergo manual inspection, metal detection before being packed into polyethylene lined cases.All processing are carried out in accordance with good manufacturing practices, the recommended International code of Practice - General Principles of Food Hygiene (Codex) and all appropriate hygiene and sanitation considerations.3.0CHEMICAL REQUIREMENTSEnzyme Activity NegativeAdditivesNil4.0Sensory RequirementsCooking Method:Conventional Procedure: Add 250g frozen Broccoli to 1 - 2 cm of boiling water and simmer for 3 minutes, stirring occasionally. Drain and assess .Microwave Procedure: Place 250g frozen Broccoli into a microwave proof dish. Add 1 - 2 tblsp water. Cover and cook on high for (100%) for 3 minutes, stir and cook for another 2 minutes. Stand for 1 minute. Drain & assess.AttributeAcceptable StandardColourExcellent appearance. Attractive, bright, uniform and typical of fresh Broccoli. FlavourGood typical flavour, sweet, no off flavours.TextureExcellent texture, very tender, not fibrous or mushy.4.1Physical RequirementsDefect grading is based on 5kg sample for FM and EVM and 500g sample for other quality attributes. Upper Tolerance Limits are given per sample. DefectDefinitionUpper Tolerance LimitForeign Matter (FM)All material not derived from the Broccoli plant, or defined as EVM e.g. poisonous or harmful plant material, wood, stones, glass, metal, plastics, dirt, grass, etc.Nil/5kgExtraneous Vegetable Matter (EVM)All material from the Broccoli plant other than the florets and and harmless plant matter e.g. stalks, leaves, grass, etc. 3 pieces/5kgInsects/caterpillarsPieces containing insects or caterpillars.Nil/5KgDamageFlorets showing signs of insect damage or damage due to crushing or bruising during harvesting or processing. e.g. high water content5% by weight/500gDiscolourationYellow or purple colouring present in floret which may be natural (incorrect maturity) or the result of damage or contamination.CrumbsPieces less than 10mm in length or diameter.10% by weight/500gSizeDiameter Length Weight20 40mm. (measured at widest point) 20 - 40mm. ( tip to bottom of stalk) 5-6 g approx.90% withinby weight/500g4.2Microbiological RequirementsParametercfu/gTest MethodTotal Viable Count max100 000Aerobic Count petrifilm 35CColiforms max1 000E. coli Petrifilm 35CE.coli max0E. coli Petrifilm 35CS.aureus (coag +ve) max100Baird Parker 35 confirmed rabbit plasma4.3Testing Schedule RequirementsTestSample Size and FrequencyFinal Product TemperatureEvery hour during productionPhysical Requirements5kg/500g every hour during productionSensory RequirementsCook 250g and evaluate every hourMicrobiological Requirements40g minimum every 3 hours5.0 DOCUMENTATION AND LABELLINGPackagingTaped polyethylene lined cardboard cases without staples which must offer adequate protection to the material in transit and storage so that the product arrives in a frozen clean sanitary condition. None of the packaging material shall impart any flavour, odour, and/or discolouration to the product.The finished pack weight must not be less than the declared label weight. LABEL WEIGHTSUGGESTED FILL WEIGHTPACKAGINGIQF Broccoli 10kg1x10kg10.050kgCorrugated Cardboard with clean, new plastic liner (min gauge 14um)All packages to be labelled with:-Name of material-Name of Manufacturer/Supplier and Country of Origin-Net Weight- 24 Month Best Before Date in the form DD MMM YYYYe.g. Best Before 26 SEP 2007-Grade and Product Code.All documentation is to include the above information.Certificates of Analysis shall be forwarded for each batch or production date.Pesticide Use.Each batch of product must be traceable to origin raw material suppliers(s) and production location(s).Records must be kept of all agrichemicals used in the growing, processing, storage and transport of the product. These records must specify agrichemicals used, dates, methods and rates of application. This information must be made available on request. reserves the right to place prohibitions or conditions on the use of certain pesticides.6.0 RESIDUE LEVELSProducts comply with the New Zealand (Maximum Residue Limits of Agricultural Compounds) Food Standards (the MRL Standards) and amendments as regulated by NZFSA.Where a product sold contains pesticide residue, and an MRL for the compound/food combination is not listed in either of the above the residue must meet the Codex international MRL.If the compound/food combination is not listed in any of the above tables the default MRL of 0.1ppm applies, unless specifies otherwise.6.1 Residue TestingTo satisfy that the product meets the MRL requirements above, the supplier must provide the results of pesticide residue t